Remove the blood line from the back of the filet, since it can have a strong fishy flavor Cut the salmon into thin slices, then into small chunks. Try to keep them as even as you can. Place in a large bowl

Add 1 large whisked egg and 1 cup of panko to the salmon. Mix gently with your hands until well combined. If the mixture doesn’t bind, add up to 1/4 cup of plain breadcrumb

Use a 1/2 cup measure to keep the fish cakes an even size. Form the fish cakes and lay them out on some parchment paper sprayed with cooking oil. Once they are all formed cover and place in the refrigerator. Chilling them will help them keep there form while they are cooking

Heat 1 1/2 inches of canola oil in a pan. Typically you want the oil in the 350 F range, but sprinkling a bit of bread crumb in the oil will tell you if it is ready. If the bread crumb bubbles up and starts cooking, your good to go

Lay in 4 at a time and cook for around 3 minutes on one side then flip and cook around 2 minutes more. Remove from the oil to a wire rack to drain any excess oil and sprinkle with kosher salt